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Planning and Control for Food and Beverage Operations
Format: Hardback
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Aimed at students of hospitality operations and food service managers, this text describes practical steps that managers in all food service operations can use to plan and control operations. It delineates methods for controlling costs for overhead, supplies and labor. Each chapter includes questions to measure the student's assimilation of information as well as key terms, review questions, problems and internet resources. Annotation 2004 Book News, Inc., Portland, OR
Genre: Business & Economics, Industries
Format: Hardback
Published: 1986
Pages: 395
Publisher: Educational Institute of the American Hotel & Motel Association
ISBN: 9780866120296
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Condition Descriptions
Our conditions mean the following:
- New - a brand new book
- Almost New - appears new but is actually secondhand.
- Very Good - only minor imperfections such as minor scuffs to edge or cover or a price written in pencil or shop sticker.
- Standard Secondhand - Clearly been read before, but not too bad. We do not recommend these for gifting. Spines usually creased. Could also include creases or folds to cover, some writing such as in the cover or elsewhere, underlining or highlighting, but might not do. Possibly some stains or marks. Similar in general to books in any secondhand shop or charity shop.
- Poor Condition - Usually this will have a specific problem such as writing inside, water damage, missing dust jacket, heavy staining, large creases or cuts. These are readable copies but not nice ones. On other websites this condition is called 'Acceptable' or 'Fair' , but we want to be more honest.
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